Ethiopia is known as the birthplace of man as well as the birthplace of coffee. Once the coffee is depulped and sorted they are then dried on raised beds for over two weeks. This relatively longer drying period is due to the fact that the coffees are only spread on the beds at certain times of the day. The slower drying contributes to the fruity, sweet complexity this coffee has.
Region: Yirgacheffe
Roast/Process: Light-Medium, Natural
Flavor Notes: Dried cascara, dried lavender, and kahlua flavors
